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This creamy and thick cheese sauce used for this mac and cheese I originally made for homemade pizzas (minus the turmeric and hot sauce, so it was more of a mozzarella) and it was so so good on pizza I knew it would be just as delicious with good ol’ pasta.

This mac and cheese recipe is:

  • vegan
  • oil free
  • gluten free (use gluten free pasta)
  • easy
  • cheap
  • HCLF (high carb, low fat)




2.5 cups dry pasta

1 cup unsweetened almond milk or favorite plant milk

1/2 block tofu

3 tbsp tapioca flour/starch 

hot sauce to taste



1 tbsp minced garlic

2 tbsp nutritional yeast (optional)

1 tbsp mustard powder

1 tsp ground turmeric (for color)

salt to taste



  1. Boil Pasta according to instructions
  2. Add all the rest of your ingredients to a pot and blend using your immersion blender OR add all ingredients to your blender and transfer to pot.
  3. Over medium heat keep whisking sauce until thick.
  4. Add pasta to sauce once drained.


A note: I have never used anything other than tapioca starch for this recipe but I would assume cornstarch would work. Plain flour will not work the same.